Preparation

Pierce sweet potatoes with a fork and then microwave for 8 to 10 minutes or until they’re cooked through.
Slice sweet potatoes in half and gently scoop out the flesh, leaving the skins intact. Brush the skin with olive oil and set aside.
In a large bowl, combine cooked sweet potato, baked beans, garlic powder, chipotle powder, salt and pepper. Stir to combine.
Scoop mixture back into each sweet potato skin. Top with shredded cheddar cheese. Grill for 5 minutes until the skin becomes crispy and the cheddar is melted.
Serve topped with sour cream and chives.